Stew pears very briefly in lightly sweetened water.
The pears should not fall apart.
Then drain the pears well and let them cool.
Drain canned pears just as well.
For the dough, mash or puree 50g of the pears well with a fork. Mix flour, cornstarch, cocoa and baking powder and sift into a bowl.
Add sugar, vanilla sugar, eggs, butter, rum and the pear puree and mix with a hand mixer for about 2 minutes until smooth.
Line a 26 cm diameter springform pan with baking paper, pour in the batter and smooth it out.
Bake in the lower third of the preheated oven at 180 degrees for about 20 minutes.
Remove the baked base from the pan, turn it out onto a sugared tea towel, remove the baking paper and let it cool.
Place the cooled base on a cake plate and spread with the jam.
Place cake border around the pastry base.
Cut the cooled pears in half and cut each half into 4 wedges and cover the cake base with them.
Leave a little free around the edge. Caramel cream: Soak gelatin in cold water.
Add cream of paradise to milk and whip according to package directions, stir in rum at the end.
Warm gelatin slightly (do not boil) until completely dissolved.
Let cool slightly, then mix gelatin with 2EL of the caramel cream and then mix well with the remaining cream.
Spread the cream over the pears and smooth it out.
Place the cake in the refrigerator for at least 5 hours, or better yet overnight.
Do not remove from the mold until completely cooled!